Peppermint Chocolate Cake with Peppermint Buttercream Frosting

12.09.2015

I’m all about peppermint everything lately, and one of my favorite combinations is chocolate and peppermint together – like York peppermint patties. Well imagine the flavors of a York or Junior Mints in soft and decadent cake form! Yes, it’s seriously dreamy, and it should definitely be added to your holiday baking list – probably at the very top :).

Peppermint Chocolate Cake with Peppermint Buttercream Frosting | Cooking Classy

For Christmas dessert this year I’m torn between this delicious Peppermint Chocolate Cake, my Peppermint Bark Cheesecake, my Vanilla Bean Cheesecake or this Coconut Cake. Too many of my favorites to choose from! Decisions decisions. Really I should probably take a break on Christmas from sweets because it has been sweets galore for weeks straight around here lol. But that just wouldn’t be right so there will be dessert at my house on Christmas.

This cake is the infamous Hershey’s cake recipe which I added a few minor tweaks too, like adding buttermilk in place of the milk for more flavor and replacing some of the vanilla extract for peppermint. I’m pretty sure it was is actually the first time I’ve ever tried that recipe but I’m certain it won’t be the last. It’s a perfect chocolate cake that’s incredibly soft and deliciously chocolatey and moist, plus it it easily adapted to make the perfect peppermint cake for the holidays! And this Peppermint Buttercream Frosting is what Christmas dreams are made of! Enjoy and Happy Holidays!

Peppermint Chocolate Cake with Peppermint Buttercream Frosting | Cooking Classy Peppermint Chocolate Cake with Peppermint Buttercream Frosting | Cooking Classy

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Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Ingredients

Cake

  • 1 3/4 cups (246g) all-purpose flour
  • 2 cups (430g) granulated sugar
  • 3/4 cup (80g) unsweetened cocoa powder, plus more for pans
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (235ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 cup (235ml) boiling water (measure after it reaches a boil)
  • Crushed peppermint candies or red sprinkles , for decorating

Frosting

  • 1 1/2 cups (340g) butter, at room temperature (preferably 1 cup unsalted 1/2 cup salted)
  • 3 - 5 Tbsp heavy cream
  • 2 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 4 3/4 cups (632g) powdered sugar

Instructions

  1. For the cake:
  2. Preheat oven to 350 degrees. Butter 2 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside.
  3. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt 20 seconds. Add buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer blend mixture until on low until combined then increase speed to medium and mix 2 minutes. Mix in boiling water. Divide batter evenly among prepared baking pans. Bake in preheated oven 30 - 35 minutes then transfer to wire racks to cool for 10 minutes. Run knife around edges of cake to ensure the are loosened then invert onto wire racks to cool completely. Once cool frost with Peppermint Buttercream Frosting. Store cake in an airtight container at room temperature or in refrigerator.
  4. For the frosting:
  5. In the bowl of an electric stand mixer whip butter until pale and fluffy. Add in 3 Tbsp of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar and mix until combined. Then add remaining powdered sugar and mix on low speed until blended and increase to medium-high speed and whip until light and fluffy, while adding in additional cream 1/2 Tbsp at a time to reach the right consistency.
  6. Recipe source: cake - adapted from Hershey's, frosting - Cooking Classy

11 comments

  • Medeja: This cake is so amazing! Great decoration and cake itself looks so chocolaty and moist.. December 10, 2015 at 5:03am Reply

  • Laura Dembowski: This cake is gorgeous and definitely what my holiday dreams are made of :) December 10, 2015 at 6:42am Reply

  • Heather @Bostongirlbakes: I’m obsessed with all things peppermint and candy canes lately! This looks dangerously good! December 10, 2015 at 10:41am Reply

  • Cathleen @ A Taste Of Madness: This cake is absolutely gorgeous!! I am also obsessed with peppermint lately, and would love to try my hand at baking something with it! December 11, 2015 at 8:22pm Reply

  • sherry: Your recipe says to use 3-9″ cake pans yet I only see two layers in your cake photo. Could you please clarify.

    Thanks December 12, 2015 at 7:13am Reply

    • Tania: Sherry, did you ever get a response or figure it out? I’d like to make this for Christmas. Thanks December 14, 2015 at 5:57am Reply

      • sherry: No I never received a reply. I went went with two 9″ pans and had enough batter left over for cupcakes. Makes a lot. December 17, 2015 at 6:17am Reply

        • Jaclyn: Sorry I just noticed your comment, I only used 2 but it could probably be done it 3 it would just be thinner layers and wouldn’t need to bake as long. December 18, 2015 at 11:04pm Reply

  • MaryB: This recipe make a large qty of batter. Too much for a standard bundt pan. So I ended up with a pretty peppermint bundt cake and an 8″ round. Since I made mine as a bundt, I used a chocolate glaze and Christmas sprinkles. Came out beautifully. December 14, 2015 at 9:09am Reply

  • Michelle @ Modern Acupuncture: Wow, this cake is spectacular! Would be perfect for someone with a December birthday… or just any old day in December! Can’t wait to give it a try :) December 16, 2015 at 8:01am Reply

  • vocne torte: Looks beautiful, i am sure it is very tasty.Fantastic photos..thank you. July 24, 2016 at 2:27am Reply

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